European Origin, Tradition, Flavor and Quality Truly Uncommon. Authentic Flavor and Tradition Uncommonly European

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2 European Origin, Tradition, Flavor and Quality Truly Uncommon The environment and the agricultural know-how are at the core of the European Quality System. Unique European air, soil, local plants and animals produce uncommonly delicious raw ingredients. Historic production practices and recipes, handed down from generation to generation, ensure extraordinary flavor and appeal. Truly uncommon European originals always stand out from inferior imitations and sound-alikes. Stellar Examples of Uncommon Foods Deliciously Italian Asiago PDO, Pecorino Romano PDO, and Speck Alto Adige PGI two indispensable cheeses and a unique, lightly smoked, air-cured ham represent all the quality that Europe offers. Behind the production of these uncommon foods are core values supporting environmental protection, sustainable agriculture, local farmers and producers, and safe, traceable food production. Authentic Flavor and Tradition Uncommonly European Choose PDO and PGI foods like Asiago, Pecorino Romano, and Speck Alto Adige to enjoy the uncommon difference these European originals make in the dishes you prepare. PDO Protected Designation of Origin PGI Protected Geographical Indication PDO foods have the strongest possible links to original historical practices, because their ingredients must come from and their production must occur within the natural environment in which the product developed. There, generations of producers have handed down traditional production know-how and codified it into rigorous production standards followed by all producers. Sustainable agriculture and vigilant product safety and traceability assure extraordinarily high quality. PGI foods are made with traditional production methods in their historic places of origin. While raw ingredients can be sourced outside the production area but within the EU, all ingredients are scrupulously monitored for quality. All producers follow the same rigorous production standards. Concern for the environment and animal welfare are primary concerns, along with product safety testing and traceability in every step of production, assuring quality.

3 SPECK ALTO ADIGE PGI Made exclusively in the Alto Adige / South Tyrol (Südtirol in German), where Alpine and Mediterranean cultures meet in an area of pure air and 300 days of sunshine a year. ASIAGO PDO Made with milk from cows that graze on lush fields in the provinces of Trento, Vicenza and parts of the provinces of Padua and Treviso. PECORINO ROMANO PDO Made with milk from sheep that graze on fresh pastures across the Mediterranean areas of Sardinia, Lazio and the province of Grossetto.

4 ASIAGO PDO Verdant Fields Protected by the Alps For 1000 years, milk-producing animals have enjoyed a tasty diet of lush, flowerfilled grasses in the provinces surrounding the Asiago Plateau, from where this fabled cheese gets its name. With the Alps as a backdrop, the environment has remained pristine and Asiago PDO a constant source of culinary inspiration. Two Ages to Love There are two versions of Asiago PDO: Stagionato (Aged) or Fresco (Fresh). Skimming cow s milk allows traditional Asiago Stagionato, sometimes called d allevo, to be aged for varying lengths of time, producing a range of sensory characteristics like yeasty and sweet Asiago Mezzano PDO (aged 4-6 months), nutty and fragrant Asiago Vecchio PDO (aged 10+ months), and spicy and intense Asiago Stravecchio PDO (aged 15+ months). A buttery and tangy Asiago Fresco PDO (aged days) is made from whole milk and pressed. How to recognize Asiago PDO Asiago PDO is a unique cheese produced in a mountainous area of Italy where the mild climate, pure air and rich vegetation come together to create an unparalleled flavor. To ensure that you are buying the authentic Asiago PDO from Italy, look on the rind for the word Asiago pressed into it. For the best flavor and quality, don t settle for an imitation.

5 Fresh Asiago Flavor: Tastes of fresh milk and melts easily on your tongue to reveal sweet buttery and slightly tangy notes Pairing: Orange blossom or wild flower honey and spicy jams Wines: Franciacorta, Prosecco and Sauvignon Uses: Melts like a dream for oozy grilled cheese sandwiches, yummy pizza and flatbreads and creamy scrambled eggs. Excellent in salads and dishes with spring vegetables, radishes, fresh mushrooms, asparagus, and zucchini. Use in egg dishes and sauces. Aged Asiago Flavor: Develops with aging from fragrantly yeasty and sweet (4-6 month Mezzano) to toasted and nutty (10+ months Vecchio), to spicy, balanced with a touch of salted caramel (15+ month Stravecchio) Pairing: Sage honey and berry jams (Mezzano), Sourwood honey and fig jam (Vecchio), and Chestnut honey and fruit pastes (Stravecchio) Wines: Chianti, Amarone della Valpolicella, Moscato Uses: Shave on salads and stir into risotto. Stravecchio can be grated and served with pasta. Bakes wonderfully into crisps or as a topping on breads, scones, and biscuits. Melts well into sauces and soups.

6 Asparagus Salad with FRESH ASIAGO PDO Easy 4 people 30 mins Creamy and slightly tangy Fresh Asiago and lightly smoked Speck Alto Adige are natural flavor partners. They complement the fresh tastes of spring greens. PREPARATION 1. Snap off woody asparagus spear bottoms. Discard. Cook tender parts in simmering, lightly-salted, water until tendercrisp, four minutes. Drain, rinse in cold water and pat dry. Cut spears in half lengthwise. Set aside. 2. Cut Asiago PDO into ½ (12 mm) cubes. Set aside. 3. Cut Speck Alto Adige PGI into ¼ (6 mm) cubes. Heat one teaspoon (5 ml) olive in a nonstick pan set over medium. Add Speck and cook until golden, three to four minutes, stirring constantly. Remove from the pan, drain on paper towels, and set aside to cool. 4. Combine first five ingredients in a large salad bowl. Toss with the remaining extra virgin olive oil, season with salt and pepper to taste, and toss again with white balsamic vinegar. 5. Divide among four plates and serve. INGREDIENTS 20 medium spears asparagus 7 ounces (200 g) Fresh Asiago PDO, without rind 3½ ounces (100 g) Speck Alto Adige PGI, without rind 4 ounces (115 g) 4 cups of mixed spring greens 2 tablespoons (20 g) minced sweet onion or shallot 5 teaspoons (25 ml) extra virgin olive oil Sea salt and freshly ground pepper 4 teaspoons (20 ml) white balsamic vinegar

7 ASIAGO PDO Mac and Cheese Difficulty: Easy Serves: 6-8 servings Preparation: 1 hour INGREDIENTS 12 ounces (340 g) Fresh Asiago PDO 4 ounces (115 g) Asiago Vecchio PDO 8 ounces (225 g) elbow pasta 3 tablespoons (35 g) unsalted butter 3 tablespoons (20 g) flour 24 ounces (710 ml) 3 cups whole milk 2.5 ounces (70 g) ½ cup finely diced yellow onion ½ teaspoon (2 g) ground nutmeg ¼ teaspoon (2 g) salt ½ teaspoon (2 g) ground black pepper FOR THE TOPPING 3 tablespoons (35 g) unsalted butter 1 cup (60 g) Panko bread crumbs PREPARATION 1. Preheat oven to 350 F (180 C). 2. Grate the Fresh Asiago and Asiago Vecchio. Combine in a medium bowl and set aside. 3. In a large pot of boiling, salted water, cook pasta to al dente following package instructions. Drain and set aside. 4. While pasta is cooking, make sauce in a large saucepan. Melt butter over medium heat. Whisk in flour and stir frequently until mixture is lightly colored and lump-free, about five minutes. Stir in milk, onion, nutmeg, salt and pepper. Simmer on low for eight minutes, stirring occasionally. 5. Stir in three quarters of the cheese mixture, salt and pepper. Fold the macaroni into the mix and pour into a 2-quart (2 l) casserole dish. Sprinkle with remaining cheese. 6. For the topping: melt 3 tablespoons (35 g) butter in a small pan and add breadcrumbs and toss to coat. Top macaroni with the crumbs. 7. Bake until topping is golden brown and bubbly around the edges, minutes. Remove from oven and rest ten minutes before serving.

8 SPECK ALTO ADIGE PGI A blend of herbs and curing traditions For centuries, the people of Alto Adige / South Tyrol (Südtirol in German) have preserved ham, flavoring it with herbs and spices, and uniquely blending the air-curing traditions of the Mediterranean and the smoke-curing traditions of the Alps. The process begins with carefully selected, lean, boneless pork legs massaged with garlic, bay leaf, juniper, spices, rosemary, and sea salt. The rub is a treasured family secret of each producer. The importance of fresh air and cold smoke The hams are exposed to fresh Alpine air to start the drying process. Next, they spend a week in cold smokers fired with local beechwood and perfumed with juniper branches. Long patient aging follows, taking around 22 weeks for the hams to acquire a deeply savory and sweet, lightly smoked flavor. Recognizing Quality Every ham is inspected for quality and conformity to a strict production code required for certification as Speck Alto Adige PGI. Those passing tests are awarded the green South Tyrol quality seal of approval and the EU s Protected Geographical Indication (PGI) seal. Ask for Speck Alto Adige PGI by name at the deli counter and bring home the inimitable taste of Italian tradition.

9 Speck Alto Adige PGI Flavor: Mildly salty, perfumed with herbs and spices with a light smokiness Pairing: Wildflower honey, melon, fresh figs, dried dates, apples, nuts Wines: Sparkling wines, Schiava (Vernatsch), Lagrein and Gewürztraminer Beer: Bold lagers Uses: This versatile food complements the flavors of eggs, potatoes, cabbage, pasta, risotto, and slaws. Top pizza with thin slices, bake in the oven to make crisps, wrap fish or shrimp and grill. Best of all, enjoy it as is or as a part of a charcuterie board.

10 Leek Risotto with SPECK ALTO ADIGE PGI PREPARATION 1. We are using the light green portion of the leeks. Cut the dark, tough leaves off the tops of the leeks and discard. Then cut off the bottom white portion and reserve for another use. 2. Quarter and wash the light green leek sections well. Blanch the leeks in rapidly boiling water for two minutes, until tender and bright green. Place in a colander and run under cold water to stop the cooking. Drain and wrap in several layers of paper towels. Squeeze out all the liquid. Chop finely with the butter. Set aside. 3. Cut the Speck Alto Adige PGI into ⅛ (3mm) slices and then cut into matchstick pieces. Set aside. 4. Heat olive oil in a large sauté pan over medium. Add rice and cook, stirring constantly, for three to four minutes until the grains become a bit opaque and toasted. Add wine and simmer until the liquid evaporates, about 30 seconds. 5. Add one cup (240 ml) of the broth and allow to simmer, stirring often. Time the risotto from this point for a total cooking time of 18 minutes. As the rice absorbs the broth, add about one half cup (120 ml) at a time. Continue to add broth a little at a time as the rice absorbs it. Be careful not to add too much broth at the end of the cooking because the rice should be naturally creamy, not swimming in broth or dry and sticky. 6. Stir in the leek/butter and the grated Asiago PDO to give the risotto a creamy and velvety consistency. 7. Serve immediately into warm shallow bowls. Pile Speck Alto Adige PGI on top of each serving. INGREDIENTS 7 ounces (200 grams) about 7 (20 cm) of the light green part of several leeks 1 ounce (30 g) unsalted butter 5 ounces (140 g) Speck Alto Adige PGI, without the rind 2 tablespoons (35 ml) extra virgin olive oil 7 ounces (200 g) 1 cup Arborio or Carnaroli rice ½ cup (120 ml) white wine Moderate 4 people 40 mins 1 quart (1 l) well salted vegetable broth 2 ounces (55 g) ¾ cup grated Aged Asiago PDO

11 Deviled Eggs with SPECK ALTO ADIGE PGI Difficulty: Easy Serves: 8-12 servings Preparation: 30 minutes Classic deviled eggs soar to new heights with the addition of lightly smoked Speck Alto Adige PGI. Perfect for a brunch buffet, appetizer, or afternoon snack. INGREDIENTS 6 ounces (170 g) Speck Alto Adige PGI, without rind 12 large eggs 5.5 ounces (155 g) ⅔ cup mayonnaise 2 tablespoons (30 g) Dijon mustard 2 tablespoons (4 g) plus 2 teaspoons (1 g) finely chopped chives PREPARATION 1. Slice Speck Alto Adige PGI into ⅛ (3 mm) thick slices. Cut into matchsticks and then into a small dice. Set aside. 2. Place eggs in a single layer in a large saucepan and fill until water is 1 (2.5 cm) above the eggs. Heat on medium-high until water comes to a boil. Cover, remove from heat, and leave covered for 12 minutes. Rinse under cold water for one minute 3. Crack eggshells and carefully peel under cool running water. Gently dry with paper towels. Slice eggs in half lengthwise. 4. Remove yolks to a medium bowl and set whites aside. Mash yolks into a fine crumble using a fork. Add mayonnaise, mustard, four ounces (115 g) of Speck Alto Adige, and two tablespoons (4 g) chives. Mix until well incorporated. 5. Using a spoon, evenly disperse the yolk mixture into the egg whites. Top with the remaining Speck Alto Adige PGI and chives.

12 PECORINO ROMANO PDO Ancient roots, wild pastures The first Italian cheeses were made from sheep s milk 2,000 years ago to feed the soldiers of the Ancient Roman Empire. Sheep still graze on wild and semi-wild pastures filled with native flora in the regions of Sardinia, Lazio and the province of Grosseto. Only here can Pecorino Romano PDO be made from fresh whole sheep s milk from October to July. Milk Transformed During production season milk arrives daily to cheese houses where, after testing and gentle thermalization, it is transferred to vats. Heating and stirring begins before two crucial local ingredients whey starter culture and lamb s rennet are added. Once the curd sets, it is broken into wheat-grain-size pieces, cooked, and transferred to cylindrical molds which give the cheeses their unique, tall, drum shape. Cave imitamina - Beware of imitations Look on the rind for the words Pecorino Romano along with rounded diamonds that contain the outline of a stylized sheep s head to ensure you are buying certified Pecorino Romano PDO, the classic which has stood the test of time.

13 Pecorino Romano PDO Flavor: Aromatic, lightly spicy, salty and tangy in younger ages (5 months) and very spicy when more mature (8 months) Pairing: Figs, pears, dried fruit, strawberry jam, chestnut honey, classic salumi, and broad beans like fresh fava beans Wines: Soft, dry red wines, like Valletri or Cesanese del Piglio Beers: Intense Trappist-style Uses: Younger ages can be shaved into salads and over cooked vegetables as well as served as is with sweet condiments that complement the saltiness of the cheese. More mature ages are best grated and are classically used in pastas with tomato-, egg- or oil- based sauces, and on pizzas and flat breads.

14 Spaghetti Cacio e Pepe with PECORINO ROMANO PDO Medium 4 people 40 mins PREPARATION 1. Squeeze beans out of their skins. Heat oil in a two-quart (2 l) sauce pan over medium. Add green onion; cook three minutes until wilted. Add beans, 1½ cups (360 ml) water, salt, pepper, and mint. Simmer for six minutes. Puree with an immersion blender until smooth. Pass through a sieve. Spoon into four shallow pasta bowls and keep warm. 2. Put two quarts (2 l) of water into a large high-sided sauté pan. Bring to the boil and add coarse salt. Add pasta and cook for two minutes less than the package instructions say. 3. Meanwhile, set another sauté pan on a burner next to the one where the pasta is cooking. Add olive oil, butter, and lots of freshly ground black pepper. Melt over medium heat until the butter turns golden brown. As soon as it does, remove from the heat and add about ¼ cup (60 ml) of pasta cooking water to stop the browning. Keep warm but off the heat. 4. When the pasta is done, transfer it with tongs to the pan with the butter. Add another ¼ cup (60 ml) of pasta cooking water and cook over medium high for two minutes, adding more pasta water if the pan gets dry. At the end of the two minutes there should be just a little bit of moisture in the pan. 5. Remove pan from the heat and gradually sprinkle in the Pecorino Romano PDO, stirring vigorously. If the pasta starts getting dry, add a little more pasta water. After adding about two thirds of the cheese, the sauce should be creamy. 6. Serve spaghetti on top of the fava/edamame cream. Season with additional pepper and remaining Pecorino Romano PDO. INGREDIENTS Fava or Edamame Cream 7 ounces (200 g) 1¼ cups frozen blanched shelled fava beans or edamame, defrosted 1 tablespoon (15 ml) extra virgin olive oil 2 scallions, white and green parts sliced ¼ teaspoon (1 g) salt ⅛ teaspoon (.5 g) pepper 6 fresh mint leaves Cacio e Pepe 1 teaspoon (4 g) coarse sea salt 8 ounces (225 g) thick spaghetti 2 teaspoons (10 ml) extra virgin olive oil 2 tablespoons (30 g) unsalted butter Freshly ground coarse black pepper 4 ounces (115 g) 1½ cups grated Pecorino Romano PDO

15 Zucchini Ribbons with PECORINO ROMANO PDO Difficulty: Easy Serves: 8-12 servings Preparation: 30 minutes Soft ribbons of zucchini and crunchy walnuts sing in a lemony vinaigrette that acts as a perfect counterpart to flavorful shavings of Pecorino Romano PDO. INGREDIENTS 1.5 pounds (680 g) small zucchini 3 tablespoons (45 ml) extra virgin olive oil 2 tablespoons (30 ml) freshly squeezed lemon juice 2 tablespoons (30 ml) honey 1 tablespoon (3 g) fresh rosemary, finely chopped 1½ teaspoons (6 g) minced garlic ½ teaspoon (4 g) salt 3.75 ounces (100 g) ¾ cup toasted chopped walnuts 6 ounces (170 g) Pecorino Romano PDO, shaved freshly ground black pepper PREPARATION 1. Slice off top and bottom of zucchini. Using a vegetable peeler or mandolin, carefully slice zucchini into long, thin, ribbons. Arrange zucchini in a single layer between two paper towels and press out any extra moisture. Set aside. 2. To make the dressing: in a large bowl whisk together the olive oil, lemon juice, honey, rosemary, garlic, and salt. 3. Add zucchini and walnuts to the bowl with the dressing. Toss to coat lightly. Gently fold in the Pecorino Romano. Transfer to a serving platter and season with black pepper.

16 The content of this Recipe Booklet represents the views of the author only and is his/her sole responsibility. The European Commission does not accept any responsibility for any use that may be made of the information it contains. UNCOMMON FLAVORS OF EUROPE Deliciously Italian uncommoneurope.eu Consorzio per la Tutela del Formaggio Asiago Corso Fogazzaro, Vicenza, Italy Consorzio Tutela Speck Alto Adige Via Portici Bolzano, Italy Consorzio per la Tutela del Formaggio Pecorino Romano Corso Umberto I, Macomer (Nuoro), Italy CAMPAIGN FINANCED WITH AID FROM THE EUROPEAN UNION